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One of the first homemade dishes I made for my husband was the Southern classic, Red Beans & Rice. I prefer to cook mine in the slow cooker so that all of those yummy seasonings completely infuse the beans with flavor. This recipe will make a huge batch, so I typically freeze half of it for us to have later on a busy weeknight, or a slow weekend when I just don’t feel like doing too much in the kitchen. Either way, if you have a crowd or just want a jump start on some freezer meals, this recipe is perfect for you!
It seems like there’s a new must-have something or another that pops up in my social media feed every day. It can be easy to forget the tried-and-true gadgets and appliances that sit in our cabinets. Whether you’re cooking for a large family or just one or two, slow cookers come in a variety of sizes and price points making them perfect for any household. They also use less energy than conventional ovens and are my not-so-secret weapon to keeping my kitchen from feeling like the surface of the sun during the summer. Not to mention, the slow cooker gets the job done when it comes to tenderizing meat and distributing flavor.
Serves: 8-10
Ingredients:
1 ½ pounds red kidney beans, soaked and rinsed
1 pound smoked sausage, sliced
64 ounces of beef or chicken stock
6 cups water
3 cups white, long-grain rice
1 large onion, chopped
4 stalks of celery, chopped
1 green bell pepper, chopped
1 jalapeno, finely chopped
4 cloves garlic, minced
1 tablespoon ground black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon Italian seasoning
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon sage
Directions:
In a medium skillet over medium-high heat, cook sausage until lightly brown. Drain on a plate with paper towels and set aside.
Add the cooked sausage and all remaining ingredients to the slow cooker. Fill the slow cooker with additional water if needed. Gently stir to combine.
Cook on low heat for 6-8 hours or high heat for 4-6 hours.
In a medium saucepan, boil 6 cups of water. Add in 3 cups of rice and cook for approximately 15-20 minutes. Gently fluff with a fork.
Serve beans over rice.
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